Saturday, October 31, 2015

Soup of the Day... Ham and Vegetable Soup Base to make Ham Vegetable Chowder



Today's recipe... Remember... Disclaimer: Some folks don't always follow updated USDA canning methods, they may live in another country where the standards are not the same, they may use heirloom methods passed down through the generations, they may choose other canning methods not recommended. Use this recipe at your own discretion, or adapt it to your own method. I am sharing these recipes EXACTLY as they were sent to me and take NO responsibility for them.
Ham and Vegetable Soup Base 
to make Ham Vegetable Chowder 
Found on Canning Only Recipes - Adapted from recipe found on TasteofHome 

Makes 6 quarts ingredients 

12 cups chicken broth (I use 3 quarts of home canned) (Sometimes I use 1 quart of chicken broth and 2 quarts of ham broth - totally up to you) 

4 or 5 cups ham, cubed 

5 cups cubed, peeled potatoes 

3 cups sliced carrots 

2 cups sliced celery 

1 cup chopped onion 

3 garlic, minced 

1/4 tsp of black pepper (optional) 

In a large pot combine broth, potatoes, carrots, celery, onion, and garlic. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Ladle hot soup into hot, clean quart canning jars, filling about half full. Add hot liquid, leaving 1-inch headspace (if you don't have enough liquid add more chicken broth or hot water). Remove air bubbles, wipe jar rims, and adjust lids. Process filled jars in a pressure canner, at 10 pounds pressure for weighted canners or 11 pounds for dial-gauge canners, for 90 minutes for quarts (75 minutes for pints). Allow the pressure to come down naturally. Remove jars from canner; cool on racks. 

TO MAKE CHOWDER - Add two quarts of Ham and Vegetable Soup Base to a pot and heat - In
a separate large saucepan melt 

1/2 cup of butter and add 

1/2 cup of flour. 

Cook and stir over medium heat for 2 minutes. 

Whisk in the 3 cups of milk (I use 1 can of Evaporated Milk and 1 cup of milk), salt and pepper to taste. Bring to a boil; cook and stir for 2 minutes or until thickened. You can add in 1 cup of precooked broccoli at this time if you want . Add to vegetable mixture with the ham; simmer 10 minutes until heated through. Stir in 1 cup of shredded cheddar cheese just until melted (we like a lot of cheese). Serve in bread bowls or bowls. 

NOTE: This soup base can be used to make just a regular soup - I have added in 1 cup of instant rice while soup was heating. 

OPTIONAL: I have made this base with 1 cup of peas and 1 cup of corn added as well - this makes for a good pot pie. I usually mix in a few tbsps of cornstarch and add a can of evaporated milk to make it creamy. 

ANOTHER NOTE: You can add in 1 pint of white beans to this soup also while heating it up. I make it creamy as well. I mix about 2 or 3 tbsps of cornstarch in a bit of water and add to soup while it is heating and 1 can of evaporated milk to make it creamy.

Tomorrow's Soup of the Day... Ham Bean Soup

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